| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Chilis, Grains & ce, Vegetarian | 10 | servings |
INGREDIENTS
| Your favorite sauteing liquid; * | ||
| 2 | md | Onions; chopped |
| 4 | md | Zucchini; chopped |
| 1 | Red bell pepper; diced | |
| 1 | lg | Green bell pepper; diced |
| 4 | Cloves garlic; minced | |
| 1 | Jalapeno; chopped | |
| 1/4 | c | Fresh parsley; chopped |
| 1/4 | c | Fresh cilantro; chopped |
| 1 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 2 | cn | Italian plum tomatoes; with juice, 28 oz size cans |
| 12 | oz | Tomato sauce |
| 1 | tb | Brown sugar |
| 3/4 | Fine yellow cornmeal | |
| 2/3 | c | Hot water |
| 1/4 | c | Unbleached all-purpose flour |
| 1 | ts | Salt |
| 1/4 | c | Fresh cilantro; chopped |
| 1 | c | Lowfat farmer's cheese; or lowfat ricotta |
INSTRUCTIONS
CORNMEAL DUMPLINGS * The original called for olive oil for sauteing the veggies. Saute the onions, zucchini, bell peppers, and garlic until softened -- about 15 minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and cook for 2 minutes. Add tomatoes and the sauce and sugar; simmer for 10 more minutes. Dumplings: Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cook through, 10 -12 minutes. Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." <[email protected]> on Aug 26, 1998, converted by MM_Buster v2.0l.
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